Italian Sausage Soup 

(Adapted from, submitted by Sallyjun)


GF and Dairy-Free. 


1 lb. Italian sausage (Healthy variations of Italian Sausage can be found)

        I use sausage links, cut into bite-size pieces

1 clove garlic, minced

2 (14 oz) cans GF chicken broth

1 (14.5 oz) can Italian-style diced tomatoes (Organic if possible)

1 C sliced carrots

1 (14.5 oz) can great Northern beans undrained (Organic if possible)

     (I usually use 3 cans when doubling the recipe)

2 zucchini, cubed

2 C spinach 

1/4 tsp. ground black pepper

1/4 tsp. salt


** I usually double the recipe and add extra portions of the vegetables. 


-In a large pot, brown sausage with garlic.  Stir in broth, tomatoes and carrots, and season with salt

 and pepper.  Reduce heat, cover, and simmer 15 minutes.

-Stir in beans with liquid and zucchini.  Cover and simmer another 15 minutes, or until zucchini is


-Remove from heat and add spinach.  Replace lid allowing the heat from the soup to cook the

 spinach leaves.

- Soup is ready to serve after 5 minutes.


I freeze left-over soup in quart size Mason jars.

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